Many thanks on the advise. However I feel that even the same source of tea would require experience to produce the best result. The tea leaf may have gone trough different type of wteather from one years to the next. So as its maturity in plucking. Some adjustment still need to be done to have the best result.

I haven't had fukamushi in quite a while, but it was always my practice to do the second infusion as basically a "flash infusion" of only around 10 seconds. That's it. After the first infusion all those little leaves are primed to give away all their power rather quickly into a deep dark fukamushi soup that might be overwhelming if you're not careful Of course, this could vary quite a bit for each specific tea but this was always my starting point.

chingwa wrote:
I haven't had fukamushi in quite a while, but it was always my practice to do the second infusion as basically a "flash infusion" of only around 10 seconds. That's it. After the first infusion all those little leaves are primed to give away all their power rather quickly into a deep dark fukamushi soup that might be overwhelming if you're not careful Of course, this could vary quite a bit for each specific tea but this was always my starting point.